In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.

In a separate bowl, whisk together flour, cornstarch, and baking powder.

Remove chicken from the buttermilk marinade, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F.

Fry the chicken in batches, cooking for about 5-7 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

While the chicken is frying, prepare the honey butter sauce. In a small saucepan over low heat, melt the butter. Stir in honey, garlic powder, and salt until well combined. Remove from heat.

Once the chicken is cooked, drizzle the honey butter sauce over the crispy chicken or toss to coat. Serve immediately.